Rye Test Week 9 & Final
For this last week of Rye Testing the Black Rye Bread with Potato (Lithuania) was baked on a sheet pan lined with cabbage leaves. (or you could use fresh maple leaves) the smell of cabbage was pronounced, the bread smell was sour and fragrant. It had an umami taste from the cabbage which was wonderful. The crumb was chewy and the crust was tender. Loved the taste and texture of this bread. This would be a nice bread for petite sandwiches and would stand up to strong flavors.
Here's a crumb shot.
And now for the last bread... this was a Slow-Baked Frisian Rye (Holland). You definitely need to plan ahead for this bake.. but well worth it! It is a slow-bake, 12 hours. This is a compact and very moist bread. The taste is sweet and nutty and has a very tender and fine textured mouth feel. Stan's comment to our group was "Hopefully, I've saved the best for last." YES, INDEED. This was the last bread I baked and it was definitely one of the best. (I've had many great breads during this testing and this one is right up on top. I know others will enjoy this one, once Stan's book is published.) This bread stands on it's own...it doesn't need any other accompaniments.
Here's a crumb shot.
I wish all TFL's and their families a Happy, Healthy and Prosperous New Year. Happy 2015 Baking.
They look great. I wasn't very enamored of my last two, alas... but the almond bread got chunked up and rebaked to dog biscuit consistency and our dogs love it! I don't think you'll need to do that with either of your last two. I baked a Frisian rye once and loved it, but for sure it didn't take 12 hours. I look forward to trying this when the book comes out.
Thank you. Well, at least your almond bread didn't go to waste. I think we all get successes and failures...re-purposing a loaf is wonderful. :-) With the Frisian Rye, yes, 12 hours is a long time...but, if you put it in the oven at night and let it bake while you sleep your not interrupting any other baking you need or want to do. I believe you will definitely enjoy this one. I wish you much continued success baking in 2015.